1French baguettesliced into 1/2 inch slices (I use the mini loaves, for a smaller "bite-size" appetizer.)
butter for spreadingnot necessary but recommended
sliced provolone cheesecut into fourths, can substitute with another white cheese
3clovesgarlicminced and chopped
1/8teaspoonSalt I love using Kosher Salt, but table salt would work just fine
1/8teaspooncrushed red pepper flakesor to taste
1/2cupshredded parmesan cheese (grated works too)
Spread a small dab of butter on sliced baguettes, and top each baguette with a slice of the quartered cheese.
Place the baguettes on an ungreased baking sheet, and broil in the oven for 1 minute (or until the cheese is melted, and the bread is slightly toasted.)
Combine all ingredients for bruschetta.
Top each baguette slice with about a Tablespoon of the tomato-herbed mixture, and serve immediately!
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. Make-Ahead: Although tempting, do not refrigerate tomato-bruschetta mixture. The tomatoes lose flavor. Fresh is Best: Use fresh herbs for the ultimate fresh taste!